These mini eggless chocolate cakes have fast become a household favourite here at Casa Mehra. You see, if you’re anything like R.R.M. or me, chances are you need a little sweet something to curb your cravings daily. Desserts aren’t a treat reserved for an occasion or the weekend. They’re an indulgence we revel in every day at home, whether paired with our afternoon cuppa or to power our Netflix binge-watch come nightfall.
Portion-control is of course key and baking an entire cake can be risky business during these lengthy days in lockdown. The struggle is real and the driving inspiration behind this eggless recipe, perfectly proportioned for single (mini!) servings of chocolate cake!
You can enjoy these cakes as single layer cakes, crowned with a simple but infallible buttercream or chocolate fudge frosting. Or on the days you’re feeling a tad more decadent, stack them in two’s layered with clouds of frosting for a modest double-tiered treat.
Mini Eggless Chocolate Cakes
- ½ cup light brown sugar (for a less rich flavour, use ¼ cup brown sugar + ¼ cup caster sugar)
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp baking soda
- pinch of salt
- ¼ cup yogurt
- 2 tbsp milk
- 2 tbsp neutral-flavoured oil (such as grapeseed, sunflower, vegetable oil)
- ½ tsp vanilla extract
- 2 tbsp warm coffee
For the buttercream frosting
- ¾ cup icing (powdered) sugar (reduce to ⅔ cup if you’d prefer it less sweet)
- ¼ cup softened butter
- 2 tsp cocoa powder
- 20 gm melted dark chocolate
- Pre-heat the oven to 180°C.
- You will need four ramekins to bake the mini cakes in; line the bottom of each with rounded baking parchment, greasing well before setting aside.
- Whisk together the wet ingredients.
- Sift in the dry ingredients in a separate bowl, whisking well to combine.
- Add the dry ingredients in two batches to the wet mixture, gently folding in until they have just combined. Don’t over-mix, as this will result in a chewier more gluten-heavy cake (not desirable!).
- Divide the batter evenly across your ramekins and place them on a baking sheet/ baking tray, baking for 18 – 20 minutes or so, until a toothpick inserted into the centre of the cake comes out clean.
For the frosting
- Add the softened butter (it should be room temperature), icing sugar, melted chocolate and cocoa powder to a bowl, beating for a couple of minutes until it’s light and fluffy.
For the assembly
- Generously layer the frosting on top of each cake. You can enjoy the cakes individually or stack two together (with heaps of frosting in-between) for a double-layered treat.
- Optional: dust the top with more cocoa powder, chocolate sprinkles or garnish with fresh berries.
- For alternative frosting options (including chocolate fudge or vanilla ganache), do have a browse here.
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We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.
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I made these for my mom’s bday and it was pure joy to eat the cake!! Was so delicious. Thank u so much for sharing this recipe! Its a must try!!
I quadrupled the recipe and made a full cake out of it and it was one of the easiest cake recipes I’ve ever used! Loved it!
That’s so fab to hear! What size cake pan did you use?